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Herbed Peasant Bread Recipe

Herbed Peasant Bread Recipe photo by Taste of Home

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The recipe for this beautiful flavorful loaf came from our daughter-in-law, Karen. She's a great cook. Everyone who enjoys a slice of this moist bread asks me for the recipe. It's super used for a sandwich or just served with butter. -Ardath Effa, Villa Park, Illinois

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Herbed Peasant Bread Recipe

Prep: 30 min. + rising Bake: 25 min.

Yield: 16 Servings

30 25 55

Ingredients

1/2 cup chopped onion
3 tablespoons butter
1 cup warm 2% milk (110° to 115°) plus 2 tablespoons warm 2% milk (110° to 115°)
1 tablespoon sugar
1-1/2 teaspoons salt
1/2 teaspoon dill weed
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary, crushed
1 package (1/4 ounce) active dry yeast
3 to 3-1/2 cups all-purpose flour
Melted butter

Directions

In a large skillet, cook onion in butter over low heat until tender. Cool for 10 minutes.
Transfer to a large bowl. Add milk, sugar, salt, herbs, yeast and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured board; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
Punch the dough down. Shape into a ball and place on a greased baking sheet. Cover and let rise until doubled, about 45 minutes.
Bake at 375° for 25-30 minutes. Remove to a wire rack; brush with melted butter. Cool. Yield: 1 loaf (16 slices).

Nutritional Facts 1 serving (1 slice) equals 121 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 252 mg sodium, 20 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Herbed Peasant Bread in Taste of Home August/September 1995, p29

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Reviews for Herbed Peasant Bread

Herbed Peasant Bread

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Reviewed on Jun. 24, 2012 by kshea

This was excellent. no stars available to rate.

Reviewed on Aug. 18, 2011 by bobali1

This recipe produces a most FANTASTIC loaf of bread. It's moist and flavorful! I will continue to make this bread to serve with my Italian food

Reviewed on Apr. 14, 2011 by Elizabeth0085

This bread is truely wonderful! The herbs set it above any other bread. I've made this bread a million times- and recieved a million compliments!

Reviewed on Nov. 21, 2010 by srsexton

This bread is delicious, soft, and moist. Makes great turkey or club sandwiches. Toasting it really enchances the flavor. And if there is EVER any leftover stale bread, you can make croutons, bread crumbs, or use in dressing. I have probably made two hundred loaves of this in the last few years, for gifts and gatherings, and the recipients never stop talking about it. (Only recommendation is to allow plenty of time for the onions to saute and infuse the butter.) Just try it!

Reviewed on Sep. 05, 2010 by Halfways

I baked this yesterday morning to enter into our county fair..I won first place..plus, judges choice over all the submitted entries in the fresh foods division at the fair. I can't say enough good about this bread..I wouldn't change a thing!..I had never made it before this point in time..was so pleased with the over all results..thanks Ardath for submitting.Sharlene Curry

Reviewed on Aug. 12, 2010 by CWOCN

I have made this one several times - one of my husband's favorites.

Reviewed on Jul. 25, 2010 by lildeb69

Really good bread. Came out very light and soft. Will def make again !!

Reviewed on Aug. 14, 2008 by Aquarelle

I baked a loaf of this bread fairly late in the evening, using my bread machine for the kneading and first rising. Good thing I cut a slice for myself just before I went to bed, because by the time I'd gotten home from work the next day, my husband, daughter and the neighbor kids had devoured the rest of the loaf. This is an excellent bread recipe.

Reviewed on Jun. 12, 2008 by billynn793

This bread was excellent,I served it sliced very thin with a dill dip..yummy